Cheese.



' ran s ra ns Parana awn.

KON'S'IANCE E. NELDNER, 0F MILWAUKEE, WISCONSIN, ASSIGNOR 0F ONE-HALF TOVINCENT K. NELDNER, 0E MILWAUKEE, WISCONSIN.

CHEESE.

1,092,5(Id. Q Specification of Letters Patent.

No Drawing.

To all whom it may concern Be it known that I, KONSTANCE E. NELD- NER, acitizen of the United States, and resident of Milwaukee,'in the countyof Milwaukee and State of Wisconsin, have invented certain new anduseful Improvements in Cheese; and I do hereby de'clarethat thefollowing is a full, clear, and exact descrip-- tion thereof.

My invention consists 1n a novel cheese and the process of making thesame, as is hereinafter fully described and claimed, itsobject being toprovide a rich, palatable, readily digestible and nutritious foodproduct.

. The finished cheese is a cooked mixture of and mixed with sweet creamthat approxi-- mately equals in volume the amount of whey separated fromthe curd. The mixture is then cooked in a suitable receptacle exposed toboiling Water for from sixty to'seventyfive minutes, said mixture beingconstantly agitated during the cooking operation, after which it iscooled in suitable forms, the product being then ready for consumption.If a softer cheese is desired, more cream is employed and the cooking,as aforesaid, com pleted in from fifty to sixty minutes, after which theproduct is poured into glass jars or other suitable receptacles fromwhich it is consumed, its consistency being about that of butter forspreading on bread or crackers.

It is to be noted that there is no kneading of the crumbly mass of curdaforesaid, and that said curd is not allowed to ferment or ripen beyondthe time it will assume a cream color, this result being obtained withinfrom thirty-five to forty hours in a temperature of from 80 to 100Fahrenheit, during which time it is occasionally stirred, and havingsufficiently ripened it is salted, creamed, cooked and cooled ready forconsumption, the whole process after the separation of the curdfrom thewhey being completed within less than two days.

I claim:

1. A cheese consisting of a cooked mixture of sweet cream and a mass ofsalted crumbly sour milk curd ripened to a cream color, the proportionof cream being approximately equal in volume to the amount of wheyseparated from the curd.

2. A cheese-making process that consists in separating sour milk curdfrom whey under pressure until the curd is crumbly,'exposing the crumblymass of curd to a temperature of'from 80 to 100 Fahrenheit for fromthirty five to forty hours ,and stirring the same at intervals of fromthree to four hours, salting the mass, mixing the salted mass with sweetcream that approximately equals in volume the amount of whey separatedfrom the curd, cooking the mixture in a suitable receptacle exposed toboiling water from fifty to seventy-five minutes, and finally coolingthe products in suitable forms.

In testimony that I claim the foregoing I have hereunto set my hand atMilwaukee in the county of Milwaukee and State of Wisconsin in thepresence of two witnesses.

, KONSTANCE E. NELDNER.

Witnesses: I

LOUIS A. Fons, M. A. GHYBowsKI.

Patented Apr. t, 10141. Application filed November 26, 1913. Serial No.803,105.

